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1
Dill Sauce.
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2
Place in a small bowl the 1 cup of mayonnaise.
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3
Add the 4 Tablespoons finely chopped sliced dill pickles, the 1 Tablespoon dry dill weed, the juice of 1/2 of the lime, and the 1/4 teaspoon black pepper.
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4
Refrigerate until Patties are cooked.
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5
Patties--.
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6
Saute the finely chopped onion and mushrooms in small amount of olive oil until brown and carmelized.
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7
Remove sauteed onion and mushrooms and set aside to cool.
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8
In a mixing bowl add the 2 cans of drained chunk light tuna, the UNDRAINED can of albacore tuna, the 2 well beaten eggs, the 1/2 teaspoon black pepper, the juice of half of the lime, the 1 1/2 Tablespoon of finely chopped green pepper, the 3 Tablespoons of finely chopped celery, the 1/4 cup of unseasoned bread crumbs, and the 1/4 cup mayonnaise, mix well.
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9
Add the cooled sauteed onion and mushroom to other ingredients.
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10
In a large frying pan, melt the 4-5 Tablespoons of butter until med hot.
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11
Place 1/2 cup mounds in the hot butter gently pressing down with the back of a spoon until you have 6 large patties about 1/2 inch thick.
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12
Cook over medium heat being careful not to turn them over until the patties are brown on the bottom side.
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13
After the patties are nicely brown remove from and serve with the Dill Sauce.
